Aloo Kulcha

                                                      Aloo Kulcha

       From the time we visited Amritsar back in 2016, my son has been asking for this aloo kulcha. He happened to taste from the famous "Kulwanthsingh Kulcha" near the golden temple. He says "Punjab - the food heaven", he likes no.. no... he loves Punjabi food be it kulcha or paratha or naan or any subzi's. 
       He had buttery aloo kulcha with chole masala for breakfast at the food outlet. So i tried to replicate the flaky, buttery, yet very soft kulcha. I passed my son's quality test. So i am confident in posting the recipe.

Preparation Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: 5 to 7 minutes per kulcha and 30 minutes for aloo filling

Ingredients:
All purpose flour or maida: 2 cups
Butter: 50 gs to 75 gms
Water: as needed
Salt as per taste
Curd well beaten: 1/2 cup

For Filling:
Big boiled potato: 3 nos
Finely chopped onions: 1 no
Green chilli finely chopped: 1 no
Ginger: 1 inch piece
Coriander leaves (Finley chopped): 1 teaspoon 
Salt as per taste
Oil: 2 tea spoons
Jeera powder: 1/2 teaspoon 
Turmeric powder: 1 teaspoon
Garam masala: 1 teaspoon

Method:

For Stuffing:

1. Pressure cook the potatoes for 5 to 6 whistles and when the pressure  subsides, take the potatoes out and cool it to room temperature. Mash it well.
2. Finely chopp the onions, green chillies, coriander, ginger and keep it ready.
3. Place a pan and add 1 teaspoon of oil and heat it. When it is hot, add chilies, ginger and onions and fry till onions caramelize. Now add the mashed potatoes and mix well.
4. Add cumin or jeera powder 1/2 teaspoon, turmeric powder and garam masala. Mix thoroughly and add the remaining oil and mix well.  
5. When all the ingredients are mixed up, put off the flame and let it cool to room temperature.

For Kulcha:

1. Take a wide bowl, add the maida, 25 gms of butter, 1/2 cup of beaten curd, salt and mix well. 
2. Sprinkle water and knead it well to soft dough. Let it rest for 30 minutes. 
3. After 30 minutes, take the dough and divide it into equal parts (Lemon sized balls).  
4. In the meantime make the stuffing into lemon sized balls and keep it ready. 
5. Take the dough ball and roll it into round disc and smear 1/2 teaspoon butter and then fold it back to lemon sized ball, likewise make all the dough and keep it ready.
6. Now take the buttered ball and roll out into small disc and place the stuffing in the center.
7. Lift from one end of the edge and start pleating and folding and forming the pleats one by one towards the end. Join the pleats in the center and slightly flatten it. 
8. Like wise make all the kulcha"s. 
9. Now roll it into chapathi carefully.
10. Place a tawa on the stove over a high flame, put the kulcha and apply butter or oil over it. Cook it,till small brown spots began to appear, cook it on both the sides, till appears flaky. 
11. Take it out and slightly crumble it between your hands. Serve it hot with punjabi chole masala, pickle and with dollop of butter over the kulcha.

Note:
1. The stuffing can be from panner or cauliflower or aloo.
2. Kulcha's are made using maida and lots of butter. If you are diet conscious, relish this dish once in a year during winter.
3. For the chole masala i have already posted the recipe previously.

Pirandai Thuvayal

                                                     Pirandai Thuvayal

            The "Pirandai" belongs to the creeper variety, it has a lot of medicinal uses, it soother ulcer, indigestion. Usually pirandai thuvayal is served during festive lunches.
            I happened to taste this pirandai thuvayal at my husband's cousin's house, they made this for their Father's "Devashom" ( Death anniversary). So i thought it has to be made only for devashom. Later when talking to my friends, they said it is not so and consumed regularly.
           So after that I started making pirandai thuvayal regularly ie, 10 days once. This pirandai is favorite for my nephew. He likes it very much that he refuses to share this thuvayal with anyone. Cleaning the pirandai is very trickish, one has to discard the nodes & take of the vines as we do for french beans. But before all  this apply sesame oil generously on your palms and do, otherwise the pirandai may cause persistent itching in your palms, which may last for a day. 

Preparation Time: 1/2 an hour
Cooking Time: 20 minutes
Grinding Time: 5 minutes
Yields: Serves 4

Ingredients:

Pirandai Stems: 3" inch piece 4 to 5 nos
Urad dhall: Equal portion to pirandai or may be 1 tablespoon
Tamarind: Gooseberry or Marble sized ball (as per you)
Coconut: 1/2 tablespoon of tiny pieces
Red chilli: 2 to 3 nos
Salt as per taste
Sesame Oil: 1 tablespoon 

Method:

1. Apply sesame oil generously on your palms before cleaning pirandai. Cut all the nodes and discard it.
2. Remove the thread-like structure from the sides of the stem, as we do for broad-beans or french beans.
3. Cut into small pieces and wash it well. Pat it dry using soft cloth.
4. Cut the coconut kernel into tiny pieces and keep it aside.
5. Place a heavy bottomed pan or kadai on the stove over a medium flame.
6. Pour 1 tablespoon of sesame oil into the pan and heat it.
7. When the oil is hot, add the pirandai and fry it till it becomes brown and crisp. Drain excess oil.
8. Take it out of the pan and place it in a plate to cool.
9. In the same remaining oil fry the urad dhal till it becomes golden brown and  nice aroma comes out.
10. Place it in the same plate to cool.
11. Now add coconut pieces and fry till becomes golden brown and place it on the same plate to cool.
12. In the same pan fry the tamarind and red chilles for less than a minute. Place on the plate to cool, add salt as per your taste.

13. When everything has cooled down completely, grind it a mixie jar to a fine paste. Sprinkling  water in between.
14. It should be very thicky.
15. Place a small pan over the stove on a medium flame, add sesame oil and heat it.
16. When it is hot, add mustard seeds and allow it to splutter and  a few curry leaves.
17. Add this tempering to the pirandai thuvayal, mix it well.
18. Serve it along with hot rice. 
19. Stays well for a week, when refrigerated.

Note:

1. The quantity of tamarind depends on your taste, some may like it sour, while others may not.
2. Fry the pirandai to golden brown and crisp, otherwise it may cause you an  itchy-tongue.
 

Pavakkai Chips (Bitter-guard Chips)

               
                                 Pavakkai Chips (Bitter-guard Chips)

       Many desist eating bitter-guard, because of its bitterness. Elders in the family often tell us it is very good for health. This bitter-guard is my "FIL's" (father-in-law) favorite vegetable, i used to wonder how a person would love, a thing which is very bitter. But he says you should enjoy or eat a vegetable as it comes in nature.

Ingredients:                                                                  Preparation Time: 10 Minutes
Bitter-guard: 2 Nos , big ones                                          Resting Time: 10 Minutes
Rice flour: 1 tablespoon                                                  Cooking Time: 20 Minutes
Besan flour: 2 table spoons                                             Yields: Serves 4
Chilli powder: 1/2 teaspoon 
Garam masala:  1/2 teaspoon
Ginger Garlic paste: 1 teaspoon (Optional)
Salt as per taste
Water for sprinkling
Oil for frying

Method:
1. Wash bitter-guard well and dry it using a soft cloth.
2. Cut the vegetable into thin roundels, discarding the seeds.
3. Smear salt over the bitter-guard roundels and rest it for 20 minutes in a bowl.
4. Now take the roundels and squeeze the extra water. Put it into bowl.
5. Add chilli powder, garam masala, ginger garlic paste, besan flour & rice flour to the bitter-guard. Add salt as per taste.
6. Sprinkle very little water so that the flour and masalas coat well over the bitter-guard.
7. Heat oil in a heavy bottomed pan over a medium flame, when the oil is hot, fry in batches.
8. Fry it till golden brown and drain excess oil and keep.
9. When it is cooled completely, store it in a air tight container.

Note:
1. Stays well for a week.
2. Smearing salt to bitter-guard before frying takes away the bitterness and makes it less bitter.
 

Paal Payasam

                                    Paal Payasam

 

 

    It has been a very long time since i posted a recipe in my blog, so after a break, let me start with a sweet, that too a traditional one "Paal Payasam". This is my first try with paal payasam recipe. It came absolutely delicious, all thanks to Vidhya (my friend), who gave this recipe.

   I tasted this paal payasam when we visited her kolu, so the next day i called her to get the recipe. She was happy to share and asked me to publish in my blog.

Preparation Time: 5 minutes 

Cooking Time: 1 hour

Yield: Serves 4 

Ingredients:

Raw Rice: 3 tablespoons

Moong Dhal: 1 tablespoon

Ghee: 2 tablespoons

Jaggery: 3 & 3/4 tablespoons

Cardamon: 3 to 4 pods finely crushed or powdered

Full Cream Milk: 1/2 litre ( Boiled and Cooled)

Nutmeg: 1/4 teaspoon (Optional)

Water: 2 cups

Saffron: a few strands

Broken Cashews: a handful

Raisin: 1 teaspoon

Pacha Karporam: a pinch (Optional)

Method:

1. Wash the rice and moong dhal together well. Drain the water completely. 

2. Place a heavy bottom pan on the stove over a medium flame.

3. When the pan is hot, add the rice and moong dhal. Dry roast it till aroma comes. Put off the flame and let it cool.

4. Take a heavy bottomed thick vessel and add the roasted rice and moong dhal to it. Add 3/4 of the boiled milk and 2 cups of water. Put it over the stove on a simmer flame. Let the rice and dhal cook well.

5. When it is completely cooked, slightly smash it with a ladle, so that mixture looks like sago- balls, at this stage add saffron and cook.

6. Mix jaggery with 2 table spoons of water and heat it till it becomes frothy. Put off the flame and filter it. Add this to the payasam.

7. Let the payasam boil for 5 minutes after adding jaggery, add cardamon powder and mix well. At this time you can add either nutmeg powder or pacha karporam. I used nutmeg as i didn't have pacha karporam.

8. Heat ghee in a small kadai, add the cashews and raisins till it becomes golden brown, add these to payasam. Mix well.

9. Put off the flame and serve hot or chilled as per your choice.

Note:

1. You can always replace jaggery with sugar, I used jaggery.

2. This payasam thickens once it cools down, you can add milk to adjust the consistency.

3. Never boil more than 5 minutes after adding jaggery. If you do so, it may curdle.

 

 

Khara Prasad

                                                      Khara Prasad

         Longtime pending in my to-do list Khara Prasad, since we visited Amritsar in December, 2016, it was there in golden temple we happened to get this prasad. This is an absolute delicacy with finger-licking taste much revered.
         This is offered to devotees as prasad. This recipe is made of only four ingredients.

Cuisine: Punjabi
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Yields: Serves 3 persons

Ingredients:
Sugar: 1 cup
Water: 3 cups
Ghee: 1 cup
Whole wheat flour: 1 cup

Method:

1. Put sugar in a sauce pan and add 3 cups of water. Place the sauce pan on the stove over medium flame.
2. Sugar will melt and the syrup will start to boil, Let it boil for 5 minutes.
3. Switch off the flame.
4. In the meantime, take a pan, add the entire ghee and place the pan over the stove top on a medium flame and heat it.
5. When the ghee is hot, add the whole wheat flour and fry it till the wheat flour turns brown and nice aroma comes out of it.
6. Simmer the flame and add the sugar syrup little by little to the mixture and it will splutter. Wait and mix.
7. Little by little pour the entire syrup and take caution while pouring as it may splutter
8. Mix it continuously till ghee oozes out on the top.  
9. Now the prasad is ready. 

 

Tandoori Paneer Tikka

                                             Tandoori Paneer Tikka

              All time favorite for my son, he will never miss to order this paneer tikka either  during lunch or dinner in any Punjabi or north Indian restaurant. Bringing that smoky favour to the tikka while making at home, you need to follow certain steps. Use wire roaster on the stove top to achieve best results.

Cuisine: Punjabi
Preparation Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: 5 to 7 minutes

Ingredients:
Diced capsicum: 1 no
Diced Onion: 1 no
Diced Tomato: 1 no
Cubed Paneer: 200 gms
Thick well beaten curd: 1 cup
Turmeric powder: a pinch
Jeera powder: 1 teaspoon
Chilli powder: 1/2 teaspoon
Garam masala: 1 teaspoon
Kasuri methi: 1/2 teaspoon
Ginger garlic paste: 1 teaspoon (Optional)
Salt to taste

Method:
1. Wash capsicum and tomato. Peel off the onion skin and dice all vegetables.
2. Wash the paneer and cut into cubes. Keep it ready.
3. Beat the thick curd well and add, turmeric powder, chilli powder, kasuri methi, garam masala, salt and mix well.
4. To this curd mixture add capsicum, onion, tomatoes and paneer. Mix well so that it coats evenly over the veggie and paneer.
5. Let the marination stay for 30 minutes.
6. Grill it in a wire roaster on the stove top over medium flame on a small burner.
7. Brush little oil and turn it from time to time.
8. When done remove it and serve it hot with green chutney.

For Green Chutney:
  1/4 cup pudina tightly packed, 1/4 cup coriander tightly packed, salt, 1 no of green chilli and 1/4 cup beaten curd, 1/2 teaspoon chat masala. Blend the above ingredients in a mixie jar and the green chutney is ready.

Note:
1. Make sure to use fresh and thick curd or else it may be watery and sour.
2. When you grill using wire roaster, fire directly touches the veggies and paneer giving it the smoky flavor. ie, tandoori touch.
3. Adding ginger garlic paste is optional.


 

Kozhukkatai

                                                         Kozhukkatai

             It is a South Indian sweet, associated with Vinayaka Chathurthi. Mythology refers this as the favorite sweet of Lord Ganesha. But to me, it is a healthy non fried dish, so I used to make this for my son as an after school snack. The name of this dish varies with its shape like semicircular ones as kozhukkatai and inverted cones as modakams.

Cuisine: Indian
Preparation Rime: 15 minutes
Cooking Time: 5 to 7 minutes
Yields: Serves 4  

Ingredients:
Rice flour: 1 & 1/2 cup
Water: 3 cups
Salt: a pinch

For Filling:
Grated coconut: 1 cup
Jaggery: 1/2 cup or little more
Cardamon: 3 nos finely pounded

Method:
1. Sieve the rice flour and keep it.
2. Pound the jaggery well and put it in a pan and heat it, add little water and melt the jaggery.
3. Once all the jaggery is melted, filter it using a strainer and put the melted jaggery into a clean pan and place it over the stove on a medium flame.
4. Add cardamon to the jaggery and add the gated coconut to it and mix well.
5. Once the mixture becomes semi solid, put off the flame, it becomes solid once it reaches room temperature. 
6. Boil 3 cups of water in a wide bowl, add a pinch of salt and 1 teaspoon of oil. When the water is about to boil, add the sieved rice flour gently pouring it into the water and keep stirring simultaneously, so that no lumps are farmed.
7. Keep on stirring and when the mixture reaches soft dough consistency, put off the flame. Let it cool.
8. Smear ghee int your palms and take a lemon sized portion of the dough and flatten it into circle using your fingers.
9. Now place a teaspoon full of the coconut filling in the center and pleat from the sides and bring it to center and seal it, thus farming inverted cone.
10. Similarly do the modakams and for kozhukkatai, take a lemon sized ball of the dough, flatten it and place coconut filling in the center and bring one side over the other, thus forming semi-circle.
11. Likewise do it for entire dough either modhakams or kozhukkatai.
12. Place the modhakams or kozhukkatai on greased idli plates and steam it in a pressure cooker for 5 to 7 minutes until done.
13. Now soft yummy modhakam or kozhukkatai is ready.

Note:
1. Never dry roast the rice flour, if you do the kozhukkatai becomes hard and rubbery.
2. Just sieve he rice flour and use it.